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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Pat the chicken thighs and drumsticks completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken pieces.
Heat 2 tbsp of the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5 to 6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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